LFGB,FDA Certification rectangular Cordierite pizza stone
380*300*15mm
1. Introduction
Cordierite pizza stone is a thick ,flat piece of natural stone
surface that is used for baking.It can be square ,round or
rectangle in shape and can be anywhere from 0.5inch to 1 inch
thick.It works in a simple manner.The stone is placed on the middle
rack ,or bottom of oven.Preheated for 30 mins or 1 hour before
baking.
As the stone heats up,it will absorb the heat and retain for a long
time.Heat rises uniformly and is then transferred directly to the
bottom of dough.Allow you to bake calzones,bread,rolls or pastries
and pizza evenly.They will finish with a nicely browned,crispier
crust.
Depending on the style of baking stone selected ,they are generally
safe heat up to 800℃.
Is there anyone who doesn’t love a good pizza? You would be hard
pressed to find someone how doesn’t enjoy crispy, golden dough
smothered in cheese. It is said that a Chicago food writer by the
name of Pat Bruno invented what is called the pizza stone today. In
his story, he was spending time with the famed chef Julia Child
while she was making pizza, and she stated that the crust would be
much crispier if someone got her a ceramic tile from the stone yard
and turned it into a roasting pan. From this experience, Bruno came
up with the idea for a pizza stone.
2. Techincial data of Cordierite Pizza baking Stone
| property | cordierite |
| Al2O3 % | ≥ 40 |
| Fe2O3 % | ≤ 0.5 |
| density g/cm3 | ≥2.0 |
| Thermal expansion 1000 C | 2.30 |
| Refractoriness C | ≥ 1580 |
| Thermal stability 1100 C--(cold water)times | ≥ 70 |
| Working temperature | ≤ 1250 |
3. Features
Enjoy delicious camp meals prepared over an open flame
Reversible stone made of heat-resistant ceramic
Long-term undertake aboved 500°C direct open flame
Put the pot (in empty,without any foods or water inside) on stove,
direct open flame heating to 500°C, after reach the temperature
place the pot dip into water at normal temperature(at around 20°C),
then you will find without any cracking or breaking.
